Ham & Broccoli Quiche (Gluten Free)
I made a large ham for Easter and saved some in bags and froze to use throughout the next few months. My husband of all people shocked me by literally polishing off all the leftovers the next day. Jake loved it too. It is a very special dish, honestly so easy to make and wait till you taste the crust!
Ham & Broccoli Quiche (Gluten Free)
Buttery, flakey gluten free crust filled with ham, broccoli and creamy, cheesy goodness.
Ingredients
Crust Dough
- 2 cups Bob’s Red Mill 1 to 1 Gluten Free Flour
- 8 tablespoons unsalted butter cubed, very cold
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 egg
- 1 cup cream very cold
Quiche Filling
- 2 cups ham cubed
- 2 cups fresh broccoli chopped
- 1 small onion diced
- 2 tablespoons olive or avocado oil
- 6 large eggs
- 1 cup heavy cream
- 2 cups shredded cheese I used fontina, gruyere and parm
- 1 tablespoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme
Instructions
Crust Dough
- Preheat oven to 350
- Combine the flour, butter, baking powder and salt in food processor. Pulse 5 times.
- Open food processor and add the cream and egg. Pulse until combined.
- Spray your quiche pan in oil spray.
- Pour the dough into pan and press evenly into pan. Shape the edges if you would like.
- Very gently cover the dough with foil. Pour 2 cups of dried beans on top of foil (see picture above)
- Bake for 20 minutes.
- Very carefully remove the pan from oven and very carefully remove the foil and beans.
Quiche Filling
- Heat a large skillet and add the oil, ham, broccoli and onion. Cook for 5 minutes on high or until the onions are tender. Set aside and allow to cool a bit.
- In a large bowl combine the eggs and cream. Whisk until well combines.
- Add the remaining ingredients. Mix well.
- Pour the ham, broccoli and onion mixture into baked crust.
- Pour the cream and cheese mixture over the top.
- Bake in 350 degree oven for 45 minutes. Make sure the center is firm and the top is golden brown.
- Allow to cool for 10-15 minutes before cutting.